Coffee Technology Lists
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Coffee brewing method: introduction to the skills and matters needing attention in the production of Japanese hand-made coffee
Japanese-style hand-brewed coffee seems simple, but in fact, a little carelessness in each step will lead to different tastes of coffee or subtle changes. there are a few points that need to master the basic principles of making Japanese-style hand-brewed coffee and some variables when making Japanese-style hand-made coffee. The following are some points that I have summed up after communicating with many well-known coffee teachers in Chongqing.
2015-12-11 Coffee brewing way Japanese style hand brewing making skills matters needing attention introduction -
Coffee brewing method: basic knowledge of hand-brewed coffee making
Among the many methods of making coffee, the hand brewing method not only can play the rich and fresh aroma of coffee in taste, maintain the pure taste and rich and soft taste of coffee, maximize the personality of coffee, but also has the advantages of simple operation, easy learning and easy management. But this does not mean that hand brewed coffee is brewed at will without any foundation,
2015-12-11 coffee brewing method hand brewing making basics introduction knowledge points -
Coffee thermometer introduction: TASI TASI-8620 contact K digital thermometer
Parameters: display mode dual-row 3-1pm 2-bit LCD display, maximum readout 1999 input channels-50 ℃ ~ 1350 ℃ (- 58 ℉ ~ 1999 ℉) dual-channel input measurement range-50 ℃ ~ 199.9 ℃: 0.1 ℃; 200 ℃ ~ 1350 ℃: 1 ℃-58 ℉ ~ 199.9 ℉: 0.1 ℉; 200 ℉ ~ 1999 ℉: 1 ℉ measurement accuracy-50 ℃ ~ 1000 ℃ (0.3 rdg + 1 ℃) 10
2015-12-11 Coffee thermometer introduction Teran TASI TASI-8620 contact -
Coffee thermometer introduction: Jimmy hanging foam thermometer pointer pull needle is used in many ways
Features: a perfect proportion of cappuccino and latte, the proportion of milk, milk foam is the key, and to pull the milk out of the dense milk foam, temperature control is the key, the thermometer pointer points to about 60 degrees Celsius can stop milk steaming, so that when the actual stop milk steaming, the temperature will continue to rise to about 70 degrees 80 degrees, the resulting milk foam is the most fragrant and dense. Have one
2015-12-11 Coffee thermometer introduction Missy hanging type milking temperature pointer pull flower variety -
Fancy Lafayette vat introduction: SAERDNA COFFEE PITCHER pointed nipple tub
[Saerdna Pitcher] [Saerdna Pitcher] after six months of design by Saerdna, from the original material selection, drawing design, capacity determination, to the design and fine-tuning of the cylinder nozzle and handle, to the exquisite craftsmanship, every detail is permeated with Saerdna's paranoid exquisite and Excelsior, thus giving birth to this artwork-like Saer.
2015-12-11 Fancy Lafite introduction SAERDNA COFFEE PIT -
Italy MOTTA stainless steel coffee foam flower cup
[Brand] MOTTA [Name] 350CC 500CC 700CC [Model] art.901 [Material] 18/10 medical grade stainless steel [Origin] Italy [Capacity] 350ml pull cup size: upper diameter about 62mm, height about 95mm, bottom diameter about 75mm 500ml pull cup size: upper diameter about 68mm, height about 105mm, bottom diameter about 85mm 750ml
2015-12-11 fancy coffee pull flower presentation Italy MOTTA stainless steel milk foam M -
Introduction to coffee utensils: the difference between the influence of sharp-mouth flower jar and long-mouth flower jar on milk foam pattern
There are two types of flower-drawn vats now. One is the pointed beak (figure 1), and the other is the long beak (figure 2). What is the focus of the study? The volume of the vat is not discussed, but the influence of the mouth of the vat on the canister is discussed (figure 3). First of all, we simply divide the mouth into the front arc-let me name it the lip, that is, the blue arc of point An in figure 3, followed by the red line.
2015-12-11 Coffee utensils introductions pointed beaks pull flowers long beaks milk bubbles patterns loud identification -
Coffee brewing method: introduction to the importance and operation points of water injection in the center of hand-flushing manipulation
I have been using the central water injection method since I touched the hand, that is, I only inject water in the center without spreading it, and a small hole will be formed after extraction. As opposed to the central water injection method is the immersion method, that is, the whole coffee noodle is injected with water. Many friends feel that the central water injection method may not be able to extract completely, but my feeling is that the central water injection can extract completely, but it is the immersion method.
2015-12-10 Coffee brewing way hand flushing manipulation center water injection importance operation main points -
Coffee brewing method: the importance of hand-made coffee grinding
I believe many people know that coffee is made of coffee powder, not soaked coffee beans, then the process from coffee beans to coffee powder is grinding. After grinding, the coffee becomes powdered. When Xiaobian first touched the hand-brewed coffee, he noticed that the granule of the ground coffee was large and small, so whether the size of these powdered particles had a great effect on a cup of coffee.
2015-12-10 Coffee brewing way hand brewing grinding importance believe many people know -
Coffee knowledge introduction: the relationship between the extraction amount and concentration of coffee taste
Found that many friends have such a basic concept, the finer the coffee is ground, the stronger the taste will be, while the thicker the coffee will be, the lighter it will be. According to this principle, people asked if they could grind the powder very fine to improve the depth of the taste and save coffee powder at the same time. According to my knowledge of the history of modern coffee, this does not seem to be the first time that coffee makers have put forward such an assumption.
2015-12-10 Coffee knowledge introduction taste extraction concentration relationship discovery many friends -
Operation of espresso: test the temperature stability of Rocket Giotto brewing water
There are many variables in the process of making Espresso, including grinding degree of powder, strength of pressing powder, water pressure, extraction time, water temperature and so on. The right water temperature is very important for extraction, and the stability of water temperature is also a crucial standard to measure a coffee machine. It has been a week since I got the giotto, but I haven't had much time to do it. I only started it three times when I was full of money.
2015-12-10 Italian coffee operation test Rocket Giotto brewing water -
Roasting technology of coffee beans: introduction to the operation of roasting coffee with hand net
Hand net is one of the important tools for many coffee lovers to bake by themselves. it is cheap and convenient. A hand net plus gas at home can complete the whole process, and a domestic fake hand net is only a few dozen yuan. The amount of baking is about 100 grams at a time. However, hand network baking also has fatal disadvantages, because it is not professional equipment, the control of fire depends entirely on personal experience.
2015-12-10 Coffee beans roasting technology hand net coffee operation introduction is a lot -
Italian Coffee Machine: introduction to the Operation of Water Distribution net cleaning of E61 Coffee Machine
Recently, I have found that more and more friends use quasi-professional Italian machines to make coffee, including Oscar, Silvier, and E61 small machines for head cooking, but when I ask them how to clean and maintain them, many people are surprised. Some friends do backflushing regularly, but they don't clean the water distribution network. In fact, the Italian machine is a rather skinny guy.
2015-12-10 Italian coffee maker E61 brewing head water net cleaning operation introduction recently -
Details of Trabocca's "Red Cherry Project" (ORC)
In fact, I have already introduced a red cherry project (Sunshine Sidamo Red Cherry Project). At that time, the response of that bean was very good. Many friends turned around and thought about doing it again after trying, but I didn't have much left at that time. Later, I have been looking for the beans of the red cherry project, but they are all fruitless, which may also be the helplessness of many domestic coffee glutton.
2015-12-10 Trabocca Company Red Cherry Project ORC details introduction -
Classification of eight stages of coffee roasting and introduction of depth table
The roasting method of professional coffee is usually divided into the following eight stages. 1. Very shallow baking (LIGHTRoast): the degree of baking; very shallow baking, also known as shallow baking. The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting. 2. Shallow baking (C
2015-12-10 Coffee roasting eight stages classification scale introduction professional coffee -
American machine, siphon kettle, French pressure kettle, hand punch, Italian machine, mocha kettle. Which is better?
People often ask: do different brewing methods need to be matched with different coffee beans? What's the difference between using an American machine and using a siphon pot to make the same kind of coffee beans? Which appliance is the best to make coffee at home? In order to answer these questions, Mr. Cha has already started to write the first coffee masterpiece in my life. Don't be in a hurry. I believe you can't get out of the sorry in three or five years. Good.
2015-12-10 American machine siphon French kettle hand punch Italian machine mocha kettle which is better? -
Coffee tasting knowledge: [five schools]-Coffee bean taste classification from different areas
![Coffee tasting knowledge: [five schools]-Coffee bean taste classification from different areas](https://world.gafei.com/uploads/151210/2-15121014544C33.jpg)
Sour Pie Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica High Real Estate, Gillimazaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washing Advanced New Bean bitter Pie Java, Mantenin, Bogota, Angola, Congo, Uganda various kinds of Old Bean Sweet Pie Colombian Metrin, Venezuelan Old beans, Blue Mountains, Gillimaza
2015-12-10 Coffee tasting knowledge five schools different origin coffee beans taste points -
Espresso course: the Art of espresso-Brewing the best Espresso
First, moderate grinding is necessary-the ideal grinding degree of GRIND IS CRITICAL (combined with the right amount and moderate tamping) will enable Espresso to drip into your cup at a steady and slow speed. If you grind too coarsely, the water is easier to pass through the coffee powder, Espresso will flow out at a faster speed, and the taste will be more insipid.
2015-12-10 Italian Coffee tutorials Condenser Art Brewing the bes -
Coffee brewing method: how to make fragrant and delicious coffee in French pressure pot french press
When we look back at every morning accompanied by coffee, the simple joy and serenity is self-evident. The French kettle is one of the simple and cheap ways to make the perfect coffee. Here we will teach you step by step how to use the kettle to make a good cup of coffee. The method of making coffee by using the advantages and disadvantages of french press is to soak the coffee powder first.
2015-12-10 Coffee brew way French kettle french press how -
Coffee knowledge tutorial: the difference between American coffee and Italian coffee
As the name suggests, an espresso machine makes espresso coffee, and an American coffee machine makes American coffee, two different styles of coffee. Italian coffee, Italian coffee
2015-12-10 coffee knowledge tutorial american italian difference as the name suggests coffee machine